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Nick Coffers Weekend Kitchen with Kumud Gandhi

Here are the latest podcasts from Kumud Gandhi's appearances on Nick Coffers 'Weekend Kitchen' show on BBC Three Counties Radio. Kumud discusses recipes from her book, from festive specials to classic comforts. Find all the links below:


 

3rd March 2019- Mixed Lentil and Pulses Medley, Chicken Tikka Masala, Aloo Gobi, Lime Possets with mango and mint salad

 

27th January 2019- Spicy Ceylonese Chicken Curry, Pan fried paneer in cashew nut sauce

 

16th December 2018- Lamb Raan, Christmas Samoas with Cranberry Dipping Sauce, Makha Raja Tiger Prawns and Spiced roast potatoes

 

14th October 2018- Agni Chili Wings

 

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March Seasonal Ingredients

Seasonal Ingredients...


Spring brings us an abundance of vegetables, with tender stems and delicate flavours.  Some of the vegetables have a very short season so it is worth making the most of them.

Purple sprouting broccoli is available at this time of year, and if you’re a gardener it will be gracing your vegetable patch.  It is rather like asparagus with tender stems that should snap, the delicate florets having a dark purple colour.  It should be eaten as fresh as possible otherwise it tends to become a tough.

It is full of vitamin C and a good source of iron, folic acid, calcium and Vitamin A.  Purple sprouting broccoli was initially cultivated by the Romans, so you will see a number of Italian dishes including it.  It has been grown in the UK since the 18th Century.

It can be used in a variety of dishes – boiled or steamed it can be a simple side dish; add it to a stir-fry with some chilli, add it to pasta, or eat it with Hollandaise sauce as an indulgent treat.

Mackerel is also available at this time of year - in abundance.  Mackerel is a beautiful shiny fish with grey and silver stripes.  Mackerel is an oily fish, and an excellent source of omega 3 fatty acids and vitamin B12.  It can give us some Vitamin D as well.

It has a delicate flesh which can be cooked in many ways and stays moist when cooked.  It can have a rich flavour once cooked, and doesn’t go well with creamy buttery sauces.  It is best simply grilled or pan fried.   It can be paired with sharp flavours such as rhubarb or gooseberry which cuts through the richness of the flavour.

Purple sprouting broccoli on the side of grilled mackerel is a delicious combination.
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Banana, Coconut , Beetroot and Cinnamon Cake
Cakes don't always have to be heavy and decadent, this cake combines the sweet flavor of cinnamon with the earthy tones of beetroot! Not only is it gluten free but dairy free as well. This cake is a perfect treat with a cup of tea, follow the instructions below!

Ingredients:

  • 3 eggs

  • A pinch of salt

  • 140gr white sugar

  • 4 small beetroots(already peeled and boiled)

  • 1 banana

  • 200ml soy unsweetened yogurt

  • 200gr rice flour

  • 16gr instant yeast

  • 2tsp ground cinnamon

  • 60gr coconut flour

  • 50ml soy milk (optional)


Instructions:

  1. In a bowl whisk with an electric mixer 3 eggs with 140gr white sugar and a pinch of salt until you have a white and foaming consistency.

  2. Process the 4 small beetroots with 1 banana and 200ml of soy unsweetened yogurt.

  3. Add the yogurt mix to the eggs & sugar

  4. Sift together 200gr rice flour, 16gr instant yeast, 2tsp of ground cinnamon and 60gr coconut flour into a bowl.

  5. Then add the dry mix into the yogurt & eggs etc mixture.

  6. Mix and if the consistency is too firm, add 50ml soy milk

  7. Oil a 2lb loaf tin and transfer the mixture inside it.

  8. Cook in the oven for 45/50 minutes at 170 *C

  9. Enjoy with a cup of tea!


 
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Boozy Mexican Chilli and Black Bean Brownies
These deliciously decadent and fudgy brownies are both gluten and lactose free, but  you wouldn’t know it as they are so tantalisingly moreish. A cheeky splash of tequila adds a grown up edge.

Ingredients

  • Dairy free butter for greasing

  • 2 x 400g tins black beans, drained

  • 1 tsp vanilla extract

  • ½ tsp salt

  • 1 tsp hot chilli powder

  • 1 tbsp tequila

  • 6 large eggs, at room temperature

  • 200g dairy free butter, at room temperature

  • 200g light muscovado sugar

  • 100g cocoa powder

  • 2 tsp gluten free baking powder

  • 100g dark chocolate (at least 70%), chopped into chunks


Cooking Instructions

  1. Pre heat the oven to 180c/160c fan/gas mark 4. Lightly grease a 20 x 30cm tin and line it with baking paper.

  2. Put the drained beans, vanilla, salt, chilli powder, tequila and 2 eggs in a bowl and blitz with a hand blender until the mixture is completely smooth.

  3. In a separate bowl place the butter, sugar, cocoa and 4 remaining eggs and beat with an electric whisk until smooth and creamy. Start off slowly then increase the speed. Beat in the baking powder and then whisk in the bean mixture and fold in the chocolate chunks.

  4. Using a spatula scrape the mixture into the prepared tin ensuring that it is level. Bake for 25 minutes until firm to the touch.

  5. Leave to cool in the tin and then cut into squares.

  6. The brownies will keep for a few days in a tin at room temperature or in an airtight box in the fridge for a week.

  7. Maravilloso!


 
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Vegan Spicy Sesame Cauliflower Wings
This Spicy Sesame Cauliflower recipe is a great alternative to Asian chicken wings. Many people think plain cauliflower is a boring, however these Asian Style Cauliflower Wings are anything but! Here's our recipe...

Ingredients


Serves 2


 

60g gluten free plain flour




 

120ml milk


 

1 tsp baking powder


1/4 tsp salt

 

1 tsp garlic powder


 

½ head cauliflower, florets evenly portioned

 

Oil, for frying

 

1 tbsp sesame oil


 

1 tsp minced garlic


 

100ml tamari sauce


 

30ml rice vinegar


 

1 tbsp of jaggery


 

2 tbsp Sriracha


 

Toasted sesame seed,use as garnish


 

Spring onions sliced on the diagonal including green ends, use as garnish


1 tbsp cornflour mixture , mix 1/2 tbsp cornflour and 1/2 tbsp water





Cooking Instructions:





  1. Whisk together flour, milk, baking powder and garlic powder and salt

  2. Add the chopped cauliflower and toss to coat. Make sure the cauliflower florets are fully coated in the batter

  3. Deep fry the cauliflower until it is golden brown, and remove and drain all the excess oil on kitchen paper.

  4. Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.

  5. Bring the sauce to a boil then add the cornflour mixture. Stir through thoroughly until the sauce thickens.

  6. Add the fried cauliflower and toss to coat in sauce or place the fried cauliflower on a plate and drizzle generously wit the sauce.

  7. Garnish with sesame seeds and sliced spring onions. Serve with rice, or on its own as a snack.

  8. Enjoy, it's lip smackingly good!




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